Step 1

Preheat oven to 300°F/149°C.

Step 2

Slice the persimmon and place in a small mixing bowl.

Step 3

In a small saucepot add all 【Seasoning 1】 and bring to a boil.

Step 4

Cover sliced persimmon with boiling vinegar solution. Reserve. This will keep for up to 3 months.

Step 5

Wrap the sweet potatoes in foil and roast until completely tender. Reserve.

Step 6

Peel the persimmon, and cut into small pieces.

Step 7

In a medium saucepot add the butter and brown until fragrant and nutty. Reserve for the puree.

Step 8

Saute in a large saute pan in oil. As the fruit beings to carmelize and break down add 5 spice and brown sugar. Allow the sugar to caramelize and add water to cover the fruit. Cook for 10 minutes.

Step 9

Add to a blender. Blend on high and add in butter. Season with salt and cayenne. Reserve.

Step 10

Score the duck breast on the skin side in a crosshatch pattern and chill.

Step 11

Preheat the oven at 350°F/177°C.

Step 12

Season the duck breast and In a cold saute pan, place the duck skin side down and slowly bring up to medium-high heat.

Step 13

Place in the oven for the desired doneness. Flip the duck breast and allow to rest skin side up.

Step 14

Take the cooled roasted sweet potatoes and cut them into large rounds. 1 - 1.5 in. Punch with a ring cutter to create a cylinder.

Step 15

Warm the sweet potato in the rendered duck fat from the saute pan and put it in the oven.

Step 16

Add a tsp of sugar on top of the sweet potato and torch with a blow torch.

Step 17

To Plate. Add a generous swipe of the persimmon puree, pickled persimmon slice, and baked sweet potato. Flip the duck breast and cut it in half and add cayenne pepper.

Step 18

Finish with grated dark chocolate. Enjoy!